Saturday, October 9, 2010

Hot Days and Cool Grinds

I hate eating heavy meals when it's hot. Temperatures of 109 especially make me furious and I tend to lay on the floor naked cursing the Sun and crunching down popcicles. Refreshing food is important when temperatures are soaring during the summer and early fall months. Melons, shaved ice, popcicles, grapes are a must in my house. There's nothing more refreshing than a slice of cool cantaloupe on a sweltering day! I typically forgo hearty breakfasts of eggs and potatoes when its hot outside and instead settle for a cup of cool creamy yogurt. For hot summer dinners, I like to chow down on cool baby greens, lush red tomatoes and tuna salad. Or if I feel like something a bit more heartier, I will make a pot of rice and a simple stir fry of vegetables and tofu. I use fresh ingredients and keep the flavors light and fresh. Ginger, sesame oil, and lemon grass are nice cool flavors for summer and fall. Try this menu the next time there is a heat wave in your area:

Breakfast:

Cubed Thai water melon, chilled grapes and blended ice water with a mint leaf and a slice of lemon.

Snack:

baby carrots and cup of yogurt

Lunch:

Large salad of mixed greens, diced tomato, diced celery, diced green apple, can tuna, diced green pepper and a light salad dressing and fresh lemon juice.

Dinner:

Jasmine rice with toasted sesame seeds sprinkled on top.
Tofu Vegetable Stir fry (see recipe below)
Cup of mango juice with ice

Stir Fry Recipe:

Dice two cloves garlic
Grate one tablespoon ginger
Dice one table spoon fresh lemon grass
Dice two table spoons cilantro or Chinese parsley
Cube two cups tofu
Two cups snap peas
Cube one zucchini
Slice one cup button mushrooms
One teaspoon red chili pepper flakes
One tablespoon sesame oil
One tablespoon sesame seeds
3/4 cup sweet onion
Soy sauce to taste

Heat a wok and coat it with oil. Once the oil is heated, add the chili pepper flakes, garlic, ginger and lemon grass. Add a pinch of salt. Add onion, and cook for a few minutes. Add the rest of the ingredients except for the cilantro. Stir. Add soy sauce to taste and a pinch of sugar. Cook until vegetable glisten and there is broth in the wok. Add cilantro and remove from stove. Serve immediately with rice and diced avocado.
Stir fry for a warm night!
Yum!

Saturday, October 2, 2010

A Short Work of Food Fiction: My Husband

I am on the deck, sitting and staring out at the pearl of a moon. Spanish olive trees sway in the distance and for a moment, I think I hear them whisper soft songs of yesterday. My husband is in the kitchen, humming to himself, the tune, I do not know. It's comforting having him here again, in my life that is. I think that I was ill without him, that somehow having him here, cooking us supper and humming that tune had brought back the essence to my life. We have been married for 40 years, a lifetime for some. There have been hard times. Times where I thought that our marriage was a mistake. There have been times when his drinking led us to marriage counseling. Times when I had been tempted to have a fling with the silver haired Adonis that lived three houses down from ours. There have been good times too. The birth of our daughter, the long walks on the beach in the evening. Laughter in the shade of our garden and the comfort of one another's arms.

 There was a time when I thought these good times would never return, never grace us with their presence. Last year my husband left me. He said that he needed time to think about his mortality. Time to find himself. I told him he was having another midlife crisis. He said I was probably right, but that did not change the situation. He went to some island in the Pacific. He ate coconuts and sent me postcards of aqua blue beaches and emerald green shores. I sulked. I spent my days watching "The Bold and the Beautiful," and ate quarts of chocolate ice cream. My girlfriends said to leave him. My mother said to give him time. "Men need their caves. Let him have his cave Dear," she would sniffle over the phone and promptly start to fuss about her garden. I listened to my mother and threw myself into my work. I went out with the girls and drank wine on Sundays.

My husband called me on a Wednesday. He sounded rested and happy. He asked how I was doing and told me he loved me. I listened as he told me about his surf lessons, how the sun had tanned his skin, how he had lost 8 pounds eating fresh fish and guavas. He also told me he was learning to cook. " Learning to cook?" I had asked surprised. My husband never cooked anything besides toast and eggs our entire marriage. He explained that he discovered this new hobby in my absence. " You always cooked for us Yvonne," he reminded me. We got off of the phone.

My husband was gone for three months before he returned to me. I picked him up from the airport and wore my best dress. He looked good and I told him so. He smelled of sand, salt and island and tasted of tobacco and something sweet when I kissed him hello. We went home. We made love. As we lay in the bed, I felt angry. Angry that he had left me, but happy that he was back. A strange unsettling combination. "I am sorry," he said as he studied my confused face. Then he got out of bed and proceeded to the kitchen naked.

The aromas that greeted me later that evening were warm, reactive and captivating. Chili oils, gingers, and lemon grass danced in the kitchen as delicately as a ballet. My husband cooked for me. He cooked a meal finer than anything I had ever made for him. We ate in silence, slowly as if this meal was our last. At the conclusion of of grilled chicken, jasmine rice with saffron, ginger lemon grass soup, and coconut tapioca, I spoke. "Thank you." He spoke. "I will never leave you again."

Tonight, as I admire the full moon, I hear him humming. I hear him chopping and stirring and tossing things. I close my eyes and picture the expression on his face. Lips pursed, eyebrows slightly knitted and head cocked slightly to the left. Occasionally he smiles at his genius, revealing deep dimples. Other times he curses as he accidentally burns the tips of his fingers. He is my husband. He is Tom.

Friday, October 1, 2010

Brunch at Morro Bay

What a view!

My fiance loves breakfast. If he had a choice, he would eat breakfast for lunch and dinner. I enjoy breakfast, just not as much as him. My fiance's love of morning vittles makes him a brunch lover candidate. Brunch is pretty neat because it can be so eclectic. This is perfect in the case of my fiance and I;  he can have his bacon and eggs and I can have lunch food. We actually went out for brunch the other day and thoroughly enjoyed ourselves.  I had a lovely dark green salad with slices of sugar sweet strawberries finished off with a toasted focaccia grilled chicken breast sandwich. Yum! If this sounds like your sort of Sunday meal (brunch is traditionally a Sunday ritual), try out The Inn at Morro Bay. They are nestled along the Central Coast of California and provide not only a fine dining experience, but a beautiful view of the Morro Bay. Bon Appetit!


The Inn at Morro Bay
60 State Park Rd
Morro Bay, CA 93442
(805) 772-5651    


Toasted foccacio bread, grilled chicken breast, baby greens, avocado, tomato, purple onion
fresh mozzarella and herb spread.

The Ambiance


Baby greens, fresh strawberries, carrots, celery, sweet onion, tossed in a
creamy avocado vinaigrette.





Monday, September 20, 2010

The Flavor of Home

Teriyaki chicken with pine apple salsa, rice and kimchee slaw!
I am from Hawaii. I ran through guava forest and swam along coral beds swarming with schools of tropical fish. I ate mangoes and drank down coconut water to wash down the saltiness of dried fish. I marveled at avocado trees pregnant with green orbs of delicious cream. I eagerly peeled the red sea urchin skin of rambutan and suckled their white watery flesh. I dug my fingers into the stringy tangy meat of the sour sop as I spent lazy days at the beach. I dipped my fingers into the viscous purple velvet of poi and coupled it with chunks of sesame flavored poke. Need I go on? I miss Island food. Don't get me wrong, great food is everywhere, but there is something special about the food you grow up eating. Perhaps it's the memories associated with food you grow up with. One of my fondness memories is associated with island food. I remember playing on the kitchen floor as my mom spent hours making okara burgers and hibiscus tea. Her head was wrapped up in some colorful cloth, she wore a colorful island themed skirt and she smiled when she passed me my burger. Good times !

Sometimes I think about the time I had gotten out of a grueling anthropology theory class and promptly bought a bag of poi (mashed taro root), cut a tiny hole in the bottom corner crease, allowing me to squeeze the contents into my mouth for rejuvenation. Sooo ono! (so delicious). Now that I live in California, I often miss my island vittles, and on occasion I whip up a meal to remind me of home. I was missing home just the other day and decided to make one of my favorites: White rice, kimchee cabbage, and teriyaki chicken with pineapple salsa. As I sat looking at the pink sunset, I imagined that I was at my sister's house eating this fine meal, and just for a moment, I was home.
My teriyaki chicken with pineapple salsa


Monday, September 13, 2010

Quick meals

Rotisserie chicken, sliced Roma tomato, avocado slivers, fresh green grapes
baby carrots and chopped romaine lettuce with Greek dressing.
I am a new mom. I wake up several times during the night to feed and change my beautiful baby boy. I love being a mother. I love the challenges and the rewards that I experience and receive every day. When my baby boy smiles at me, I know that there is right in the world and that I am doing right by him. Being a mom is tough, I never realized just how tough until I had my son three months ago. I wish I could give my mom a trophy for her patience and commitment to her family. She had seven children, all of which are two years apart. Wow...

One of the challenges I have faced as a new mom is the act of eating. My son has had colic for the last two months. It is subsiding now, but man was it interesting around dinner. Luckily I have my fiance's family to help. We would eat in shifts so that my son would have someone to soothe him by marching back and forth through the house. I basically inhaled my food through his periods of fussiness. Forget about making a curry or even mashed potatoes for dinner if the in-laws were out. I figured out that quick dinners were key. This brings me to my point which is: quick dinners can be tasty and good for you!

What is a quick dinner? Well, I consider a quick dinner to be something you can put together in five minutes or less. Ten minutes is pushing it, but can qualify as a quick dinner. Salads are great because you can add proteins to them and they are healthy. I love making salads and adding a can of organic garbanzo beans as a finishing touch. Sliced vegetables and tomato soup is also a winner as is cuts of rotisserie chicken served with green grapes, slices of avocado, tomatoes, diced Romaine lettuce and a chunk of sourdough baguette. Yum! What's your favorite quick dinner?

Sunday, September 5, 2010

Avocado Affair

Haas Avocado
What's green and creamy and delicious? The fabulous avocado! I consider myself to be a connoisseur of sorts when it comes to this wonderful fruit. Yes, it's a fruit, a fruit that I can't resist. For example, in the summer of 2001, I gained 15 pounds from eating avocados. I am avocado greedy and shameless about my addiction to what folks in the south refer to as the "Alligator pear."  My favorite way to enjoy this fruit? On everything! I love to cube bits of this creamy green ambrosia and sprinkle it over spaghetti, curries, lentil soups, chili, and ramen. Sounds bizarre, but you have to try it if you love, love, love avocado. The rich velvety texture of the avocado compliments just about anything. However, if you aren't as adventurous as myself, try this different spin on a classic: Olive oil guacamole!

          1). Cube two large avocados into
          bite sized pieces.
 
          2). Cube two Roma tomatoes

         3). Dice a tablespoon of cilantro

         4). Dice two tablespoons of purple onion

         5). Squeeze half of small lemon

         6). One tablespoon olive oil

         7). One teaspoon black pepper

         8). Salt or spike to taste.

Mix ingredients together and serve immediately. The olive oil and avocado creates a rich guacamole and goes well with corn chips and beer, preferably a light beer. Enjoy!

cheers

Jahkotta

Wednesday, September 1, 2010

Poke!

One of my favorite things to eat in Hawaii is Poke (pronounced Pokay), a flavored raw fish dish. Raw fish has the tendency to scare non-islanders, but really, when done correctly, it's fantastic! The bedrock of this dish is of course raw fish, preferably raw ahi tuna or marlin. Typically poke is flavored with shoyu (soy sauce), sesame oil, green onion, red pepper flakes and seaweed. There are numerous flavor profiles for this dish, ranging from mild to kimchee hot! If you are ever in the islands, pick up a tub at the fish market "Suisan" located in Hilo. Or try the spot shown in this fellow's video. Cheers!